Thai Green Curry

Cuisine

Thai

Servings

4

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

medium

Ingredients

• 14 Ounce extra-firm tofu - 14 ounces, Pat dry and cut into 1-inch cubes.
• 2 Tablespoon neutral cooking oil - 2 tablespoons
• 3 Tablespoon vegetarian Thai green curry paste - 3 tablespoons, Vegetarian curry paste made without seafood ingredients.
• 1.75 Cup full-fat coconut milk - 1 3/4 cups
• 0.5 Cup low-sodium vegetable broth - 1/2 cup
• 10 Ounce Japanese eggplant - 10 ounces, Slice into 1/2-inch half-moons.
• 6 Ounce green beans - 6 ounces, Cut into 2-inch pieces.
• 1 Tablespoon vegetarian soy sauce - 1 tablespoon, Check the label to confirm it is vegetarian and free of seafood ingredients.
• 2 Teaspoon light brown sugar - 2 teaspoons
• 0.5 Cup Thai basil leaves - 1/2 cup, Leaves are stirred in off heat.
• 1 Tablespoon lime juice - 1 tablespoon

Instructions

1. Prep tofu and vegetables

   1. *Pat the tofu dry* and cut it into 1-inch cubes; *slice the eggplant* into 1/2-inch half-moons and cut the green beans into 2-inch pieces.

2. Sear the tofu

   2. Heat the oil in a large skillet over medium-high heat, then *sear the tofu* for 6 to 8 minutes, turning until *lightly golden* on several sides. Transfer to a plate.

3. Bloom the curry paste

   3. Reduce heat to medium, add the vegetarian Thai green curry paste, and *stir-fry for 1 minute* until *fragrant and glossy*.

4. Build the curry base

   4. Pour in the coconut milk and vegetable broth, then *scrape the skillet bottom* and bring the curry to a *gentle simmer*.

5. Simmer the vegetables

   5. Add the eggplant and green beans, then *simmer for 8 to 10 minutes* until the vegetables are *tender but not mushy*.

6. Season and heat through

   6. Return the tofu to the skillet, add the vegetarian soy sauce and brown sugar, and *simmer for 2 minutes* until the tofu is *heated through*.

7. Finish and serve

   7. Turn off the heat, stir in the Thai basil and lime juice, and *taste for balance* before serving the curry *hot*.